Juicy cutlets from the liver: a recipe for cooking

The liver belongs to tasty and useful products, it can be cooked in many ways, and one of them is liver cutlets, the recipe of which, more often than not, is simple. They can be done with the addition of additional ingredients (cereals, vegetables) or without them.

For example, you can use the following recipe, which is also suitable for a children's table. A pound of beef liver is washed, cleaned of films and scrolled through a meat grinder (you can use a blender) together with 2 medium sized bulbs. Add 2 eggs and 2 tablespoons of mayonnaise, mix well. After that, in the salt is put salt, a little ground pepper and 3-4 tablespoons of flour. The resulting mixture in consistency should be similar to the pancake test, but not too liquid. Now with a spoon soaked in cold water, mincemeat is taken in small portions and laid out on a heated frying pan. It should be taken into account that the liver cutlets, the recipe of which is given above, are fried very quickly, in comparison with meat or other similar products. Garnish can serve as porridge from various cereals or boiled potatoes.

Also, to make cutlets from the liver, the recipe can be as follows. The liver is twisted in a meat grinder, to it is added the crushed onion and grated carrots. In the stuffing egg is hammered and 1-2 spoons of semolina are poured (you can replace it with oatmeal or take flour). All is well mixed and left in the refrigerator for at least half an hour, for the swelling of cereals. In order to start frying cutlets, sunflower oil is well heated in a frying pan. The spoon is laid out a little forcemeat, approximately in the same way as pancakes are fried. It should be said that such cutlets are quickly roasted, so they are fried for a minute on each side until a crust is formed, over a large fire, after which the gas decreases, and the dishes are covered with a lid and left for a few more minutes.

Appetizing and nutritious are cutlets from the liver and rice. For starters, rice is cooked until ready (it should turn out to be crumbly). The liver is crushed, it is added to the onions, rice, salt and spices, ground in a meat grinder. The resulting stuffing is well mixed, small balls are formed from it, which are breaded in ground breadcrumbs. Cutlets are fried until browned in a frying pan and folded into a deeper heat-resistant dish. Here a little water is poured (so as not to cover the dish completely), everything is put for half an hour in a preheated oven. You can also add a little sour cream and crushed herbs to the broth.

Talking about how to make cutlets from the liver, you can not fail to mention their recipe with eggplant under mushroom sauce. For this, the eggplant is peeled, cut into two halves and left for a few minutes (so that the bitterness disappears). Boiled cooked to half-cooked the meat in a meat grinder with onion, peeled walnuts (2-3 tablespoons), eggplant. In the forcemeat, drive in the egg, add the spices, mix well. From the resulting mass, cutlets are formed, which are breaded and fried in a frying pan. For sauce, melted butter is added to the butter melted in a frying pan, roasted until golden, after which cut mushrooms are added. Some time all is fried, a small amount of flour is poured (the more it is, the sauce will get thicker). Carefully poured half a cup of boiled water and the same amount of cream, the sauce is brought to a boil, cooled. Such cutlets from the liver, the recipe of which is quite simple, in the end turns out to be tender and nourishing, and the mushroom sauce gives the taste of the dish a note of piquancy.

If it seems that the cutlets are badly fried in a frying pan, you can put them for a few minutes in the oven, adding a small amount of water.